Vanilla Bean Coconut Cream Bomboloni
These Vanilla Bean Coconut Cream Bomboloni are soft, fluffy, and pillowy in the center with a perfectly golden, slightly chewy exterior. Fried to golden perfection and rolled in sugar for a delicate crunch, each bomboloni is filled to the brim with a rich, silky vanilla bean coconut cream custard that’s perfectly sweet. Served warm with a hot cup of coffee, these indulgent Italian-style donuts are the ultimate bakery-worthy treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk: Warmed milk activates the yeast and creates a soft, tender bomboloni dough.
Granulated Sugar: Sweetens the dough and custard while also coating the bomboloni for a crisp, sugary finish.
Active Dry Yeast: Leavens the dough and gives the bomboloni their light, fluffy texture.
Salted Butter: Adds richness and flavor to both the soft dough and the silky coconut cream custard.
Eggs: Provide structure, richness, and tenderness in the dough and custard filling.
Vanilla Bean Paste or Extract: Infuses both the dough and custard with warm, aromatic vanilla flavor.
Bread Flour: Creates a strong yet tender dough that fries up fluffy and pillowy.
Salt: Balances sweetness and enhances the overall flavor of both the dough and custard.
Avocado Oil: A neutral, high-heat oil ideal for frying the bomboloni evenly to golden perfection.
Whole Milk: Forms the creamy base of the vanilla bean coconut custard.
Coconut Milk: Adds rich coconut flavor and a luxurious texture to the custard filling.
Cornstarch: Thickens the custard to a smooth, pipeable consistency.
Coconut Extract: Boosts the coconut flavor in the custard without overpowering the vanilla.
Why You’ll Love Vanilla Bean Coconut Cream Bomboloni:
Soft And Pillowy Center: Light, fluffy interiors that melt in your mouth with every bite.
Golden Chewy Exterior: Fried to perfection for a slightly crisp, chewy outside.
Vanilla Bean Coconut Cream Filling: Rich, silky custard that’s perfectly sweet and packed with vanilla bean flavor.
Sugar-Coated Finish: Rolled in sugar for just the right amount of crunch and sweetness.
Bakery-Style Results: These bomboloni look and taste like they came straight from an Italian bakery.
Perfect Served Warm: Best enjoyed fresh and warm, especially with a hot cup of coffee.
Crowd-Pleasing Treat: An impressive yet comforting dessert that’s perfect for brunch or special occasions.
Tips for Making Vanilla Bean Coconut Cream Bomboloni:
Activate The Yeast Properly: Make sure the milk is warm—not hot—so the yeast becomes frothy and active, which ensures light and fluffy bomboloni.
Don’t Rush The Dough Rest: Allowing the dough to rest briefly after initial mixing helps the flour fully hydrate and improves texture.
Knead Until Elastic: Mix or knead the dough until it’s smooth, elastic, and pulling away from the bowl, but still slightly sticky for the softest interior.
Use Minimal Extra Flour: Add additional flour only 1 tablespoon at a time if needed—too much flour will make the donuts dense.
Let The Dough Fully Rise: Allow the dough to double in size during both rises for pillowy, airy bomboloni.
Temper The Custard Slowly: Slowly stream the warm milk into the egg mixture while whisking to prevent scrambling and ensure a smooth custard.
Cook Custard Low And Slow: Keep the heat at medium-low and whisk constantly so the custard thickens gently without curdling.
Strain For Ultra-Smooth Filling: Passing the custard through a fine mesh sieve removes any lumps for a silky vanilla coconut cream.
Chill The Custard Completely: Cold custard is easier to pipe and helps prevent the filling from leaking out of the donuts.
Proof Donuts Until Puffy: The shaped bomboloni should look noticeably puffy and airy before frying for the best texture.
Maintain Oil Temperature: Keep the oil between 350–365°F to achieve a golden exterior without undercooking the center.
Fry In Small Batches: Frying only 1–2 donuts at a time prevents the oil temperature from dropping too quickly.
Sugar While Warm: Rolling the donuts in sugar while they’re still warm helps the sugar adhere evenly.
Fill Carefully: Pipe in slightly less custard than you think—overfilling can cause the cream to spill out.
Serve Fresh And Warm: Bomboloni are best enjoyed the same day, slightly warm, for maximum softness and flavor.
How to Store Vanilla Bean Coconut Cream Bomboloni:
Same Day Storage: Bomboloni are best enjoyed fresh, but can be stored at room temperature in an airtight container for up to 1 day.
Refrigerator: Store filled bomboloni in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature before serving.
Unfilled Donuts: If making ahead, store unfilled fried bomboloni at room temperature for up to 2 days, then fill just before serving.
To Refresh: Warm unfilled bomboloni briefly in the microwave for 8–10 seconds to soften before filling or serving.
Freezer (Unfilled): Freeze unfilled bomboloni in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and warm slightly before filling.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes. The dough can be prepared and refrigerated overnight for a slow rise.
– Day 1 (Evening): Prepare and knead the dough, then place it in a lightly oiled bowl, cover, and refrigerate overnight.
– Day 2 (Morning): Remove the dough from the fridge and let it sit at room temperature for 30–45 minutes. Shape the bomboloni, proof until puffy, then fry, fill, and serve. Follow the timing for proofing and frying on the recipe card below.
Q: Can I bake these instead of frying?
A: Bomboloni are traditionally fried for their signature texture. Baking will result in a different, less fluffy and less chewy exterior.
Q: How do I know when the oil is the right temperature?
A: The oil should be between 350–365°F. If the oil is too cool, the donuts will absorb excess oil; if too hot, they’ll brown too quickly.
Q: Why is my dough too sticky to handle?
A: Bomboloni dough is meant to be slightly sticky. Lightly flour your hands and surface, and avoid adding too much flour.
Q: Can I make the coconut cream custard in advance?
A: Yes. The custard can be made up to 2 days ahead and stored covered in the refrigerator until ready to use.
Q: How do I fill bomboloni without them bursting?
A: Use a small hole and pipe slowly, stopping once the donut begins to puff slightly.
Q: Are these best served warm or cold?
A: Bomboloni are best served slightly warm or at room temperature for the softest texture and best flavor.
Q: Can I make these bomboloni with sourdough starter instead of yeast?
A: Yes, you can substitute 100g of active sourdough starter for the yeast. The dough will need a longer bulk fermentation — about 6–8 hours at room temperature — followed by an overnight ferment in the refrigerator to develop flavor. The next day, shape and proof the donuts for 2–3 hours, then fry and fill as instructed.
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these vanilla bean coconut cream bomboloni. Happy baking!
